SAVORY PIE WITH ASPARAGUS AND MORTADELLA 

The SAVORY PIE WITH ASPARAGUS AND MORTADELLA is a delicate and delicious dish, perfect as a second course, perhaps in a summer dinner with friends, as a delicious appetizer or, cut into small portions, also to accompany the appetizer. In all cases, I assure you, it will get a resounding success with your guests. The secret of this dish is given by the particular creaminess of the mixture, given not only by the eggs, but also by the béchamel, which enhances the delicate taste of the main ingredients, asparagus and mortadella, which give a balanced flavor and a delicious scent to the cake. You can also prepare it a little in advance (and it will not take long, rest assured) and heat it at the last moment, before serving. It is good, very good, even lukewarm.

The asparagus and mortadella savory pie is an appetizer with puff pastry, ricotta and asparagus and also served for buffet parties. A quick and easy savory recipe with fresh asparagus which, in this period, are seasonal vegetables. If you have sudden guests, this savory pie will make you look good with little effort and in a short time! And if you are looking for a recipe to take to the beach, to the sea, to a picnic or for a packed lunch at work, you have found it!

Ingredients

2 Eggs

125 g Milk

15 g butter

20 g Flour 

100 g Asparagus

80 g Mortadella (diced)

20 g Pecorino cheese 

Salt

Black pepper

Breadcrumbs

Preparation

First take care of the preparation of the béchamel. Heat the milk with a pinch of salt and in the meantime melt the butter over low heat. Add the flour and mix with a whisk. Cook for 1 minute and add the hot milk. Stirring constantly, cook until it thickens. Remove from heat, transfer the béchamel sauce to a large bowl and let cool. Peel the asparagus by removing the woody base and peeling them. Then boil them in boiling, salted water for 5 minutes. Drain and let cool. Divide the tips from the stems and cut them in half. While cutting the stems into slices. Add the eggs to the cold béchamel sauce and mix until you get a smooth cream. Add the asparagus slices, diced mortadella, pecorino cheese and season with salt and pepper. Unroll the pastry and place it in a mold keeping the paper in which it is wrapped. Fold the excess edges inwards and prick at the base. Sprinkle with breadcrumbs and pour the filling. Decorate on the surface with the tips of the asparagus placed in a radial pattern and bake in a preheated oven and static at 190 ° C for 40-45 minutes. When the savory pie with asparagus and mortadella is golden take out of the oven, Let it cool down. Then cut and serve.